Buffalo Chicken Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
12 servings
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Calories
131 kcal
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Course
Main Course
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Cuisine
Mexican
Buffalo Chicken Tacos
Description
This recipe starts by mixing cooked, shredded chicken breast with ranch seasoning, buffalo sauce, and whipped cream cheese to combine the flavors and add moisture. Corn tortillas are lined on a baking sheet and topped on one half with shredded Colby jack cheese, then a portion of the chicken mixture is spread on top of the cheese.
After a short bake, the tortillas are folded in half over the filling and pressed lightly to stay closed, then baked again until crisp and the cheese melts thoroughly. The baking method crisps the tortillas slightly while heating the filling through and melting the cheese to bind everything together.
These tacos deliver a creamy, tangy, and mildly spicy flavor, making a satisfying handheld meal. Additional toppings can be added post-baking as preferred. The recipe suggests options for using rotisserie or canned chicken to simplify preparation.
Ingredients
- 12 corn tortillas about 5.5" in diameter - I used Mission, extra thin
- 500 g chicken breast about 4 cups, cooked and shredded
- 3 Tbsp ranch seasoning 21g
- 4 Tbsp buffalo sauce 60g
- 4 Tbsp cream cheese whipped, 42g
- 1.5 cups Colby jack cheese divided, shredded, reduced-fat, 168g
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, combine the shredded chicken with the ranch seasoning, buffalo sauce, and whipped cream cheese. Mix until combined.
- Line a baking sheet with parchment paper and lay 6 tortillas on the baking sheet. cover one half of the tortilla with 2 Tbsp (14g) of shredded cheese. You will need to do this twice (or on two pans) to make all of the baked tacos. Then, place roughly 2-3 Tbsp (50g) of chicken mixture on top of the cheese side.
- Place the baking sheet in the oven and cook for 3 minutes. Remove the tacos from the oven and fold each in half; press down lightly with a fork to ensure the tacos stay folded. Place back in the oven and cook for another 5 minutes.
- Remove the baked tacos from the oven and repeat steps if making in the same pan. Allow the tacos to cool slightly, add toppings and enjoy!
Notes
- Rotisserie or canned chicken can be used instead of cooked-from-scratch chicken for convenience.
- Refer to a shredded chicken recipe to maintain juicy texture when preparing chicken yourself.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1taco (78g) | |
| Calories | 131kcal | 7% |
| Carbohydrates | 9.7g | 3% |
| Protein | 13.6g | 27% |
| Fat | 4.2g | 6% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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